Light saffron basmati rice is a fragrant and spiced basic recipe perfect as an alternative to classic white rice.
Light, quick, and versatile.
Why choose basmati rice?
Originally from India, basmati rice has long, thin white grains that remain fragrant and well-separated once cooked.
In Eastern cuisine, it is often served plain or flavored with spices, as an accompaniment to other dishes based on meat, fish, and legumes.
I learned to appreciate it in this way: I cook it in advance and store it in the fridge, ready to serve with vegetable sides and to accompany many dishes simply, much like in Eastern traditions.
Meal prep: preparing meals all at once to optimize time.
Light saffron basmati rice is ideal for meal prep and for quick meals during the week, I store it cooked in the fridge and use it in the following days in a practical and quick way.
A basic recipe to complete as you wish that saves your summer!
Glycemic index of basmati rice
– whole grain basmati rice GI 45;
– basmati rice GI 50.
I chose basmati rice and deamidated the rice.
What is deamidation?
Deamidation is a homemade process that helps reduce the glycemic impact of rice.
It also shortens cooking times, speeding up the preparation of the risotto and improving its consistency.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 5.6 oz Basmati rice
- as needed water
- 1 pinch salt
- 1 packet saffron
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Bowl
- Strainer
Preparation
– rinse the rice to remove some of the starch;
– soak the rice in cold water – for basmati rice, 30 minutes is sufficient – stirring occasionally;
– during soaking, change the water a couple of times;
– finally, rinse it under running water and drain it well in a strainer.If you taste a grain, you will have the sensation of eating precooked rice.
In a pot, bring the salted water needed to cook the rice to a boil.
Dissolve the saffron in the water.
Pour the deamidated basmati rice into the pot and cook.
Cook the rice for 3-5 minutes according to the desired texture, rinse it under running water, and drain it carefully.Your light saffron basmati rice is ready.
Enjoy your meal!
Plate it.
Grind the pepper and drizzle with a bit of extra virgin olive oil.
Storage, Tips, and Variations
Light saffron basmati rice can be served:
– in hot preparations by adding it to a saucepan or stir-frying it with the seasoning;
– in cold preparations like rice salads or cold rice dishes.
You can store basmati rice in the refrigerator for 2–3 days.
Remove it from the fridge at least 30 minutes before serving, so it becomes soft and aromatic again.
It’s a dry basmati rice:
– versatile, excellent to serve with vegetable sides;
– to make it a complete dish, add a protein source like legumes, meat or fish, cheese or eggs.
FAQ (Frequently Asked Questions)
Can I use another type of rice?
Yes, by choosing varieties with a low glycemic index like brown rice or red rice, but basmati remains the best for this type of preparation.
What can I use instead of saffron?
An alternative is turmeric, a teaspoon is enough: economical and healthy, it gives a golden color and a spicy flavor.
Can it be prepared in advance?
Yes! Basmati rice is also perfect for meals outside the home.
